Glossy Glazed Ribs
These are flavoured with a Korean fermented hot pepper, soy bean and rice paste known as kochujang. It is available in Korean stores and well worth searching out. However, you can substitute 2 tbsp (25 mL) hoisin sauce and 3/4 tsp (4 mL) hot pepper sauce.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 670 |
| pro | 35 g |
| total fat | 53 g |
| sat. fat | 14 g |
| carb | 13 g |
| fibre | 1 g |
| chol | 84 mg |
| sodium | 1.002 mg |
| % RDI: | - |
| calcium | 3% |
| iron | 15% |
| vit A | 1% |
| vit C | 5% |
| folate | 9% |
-
3 lb (1.5 g) pork back ribs or side ribs centre cut removed
Marinade:
2 tbsp (25 mL) granulated sugar
2 tbsp (25 mL) fermented hot pepper paste
2 tbsp (25 mL) rice vinegar
2 tbsp (25 mL) soy sauce
2 cloves garlic, minced
2 tsp (10 mL) minced gingerroot
2 tsp (10 mL) coarse ground pepper
1/2 tsp (2 mL) salt
1/4 cup (50 mL) vegetable oil
1 tbsp (15 mL) sesame oil
1/2 cup (125 mL) chopped green onions
1/4 cup (50 mL) chopped fresh coriander
Preparation:
Pour enough water into shallow roasting pan to come scant 1/2 inch (1 cm) up side. Cut ribs into 2-rib portions; place, meaty side up, in single layer in water. Cover and steam-roast in 325°F (160°C) oven until meat is tender, 75 to 90 minutes. Transfer to large glass baking dish, discarding cooking liquid.
Marinade: In food processor, whirl together sugar, hot pepper paste, vinegar, soy sauce, garlic, ginger, pepper and salt. With motor running, pour in vegetable and sesame oils. Add green onions and coriander; purée. Remove 1/4 cup (50 mL) and reserve for basting on grill. Brush remaining marinade all over ribs. Cover and refrigerate ribs and reserved marinade for 4 hours, turning and brushing ribs with marinade in dish at least once. (Make-ahead: Refrigerate for up to 24 hours.)
Place ribs on greased grill over medium-high heat; brush with any marinade left in dish. Close lid and grill, turning at least once and basting with reserved marinade, until browned, 10 to 15 minutes.
Source
Canadian Living Magazine: June 2005
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